Summery Matka Dum Biryani with Chicken N Raw Mango and Loads of freshness of Mint

It is the season of mangoes and I am trying to capitalize as much as possible from it. While people are eagerly waiting for ripe mangoes, I get more excited seeing the raw ones. The aroma and taste gets me swayed away and I end up buying loads of it every time. However, I have still not laid my hands into making pickle because I consider that the toughest job in Indian cooking. My favorite is the typical Rajasthani Mango Pickle whose smell can simply make you drool and goes too well with Parathas. Somehow I have still not managed to get the authentic recipe. May be one day.

Since, its best to stay away from non-veg food in summer, its an impossible task for me to keep myself away from Chicken. Hence, I decided to prepare a simple Chicken Biryani and add loads of mint to it for the extra freshness and some fennel seeds for the nice sweet flavor which also aids to digestion. Usually I add tomatoes to the chicken during marination. This time I replaced it with juicy lemons and nice raw and grated raw mangoes. The aroma was heavenly. You all to have to try this biryani once to believe its awesomeness

Finally garnished with some cashew nuts and cranberry fried in desi ghee.

What You Need

For The Marination :
Ingredients  Set 1 :

Chicken- Curry Cut 1 kg
Curd 150 grams
Freshly Ground Ginger 1 inch
Freshly Ground Garlic 10
Green chilies 3 to 4  
Grind ginger garlic and green chili to a coarse paste
1 packet of Shan Biryani Pulao Masala or any other Biryani Masala
Salt to Taste
Few Mint leaves finely chopped
1 onion finely chopped
Juice 1 lemon
1 raw mango – Totatpuri variety – ground to a coarse paste
1 tbsp ghee

Steps To Prepare Chicken:

Marinate Chicken in the container in which you want to cook biryani with the above ingredients and massage the chicken gently with hands for about 5 minutes.
Keep in refrigerator for at least 2 hours.

Ingredients for the Rice:

Biryani Rice 3 glass
Ghee 2 tsp
salt 1 tsp
bay leaf 3
green cardamom 2
cloves 2
cinnamon 1 broken into half
mace 1
black cardamom 1
Shah Jeera or normal Jeera 1 tsp
Fennel Seeds or Saunf 1 tsp

Steps To Prepare Rice:

Heat enough water, almost close to 2 liters in a big vessel.
Add ghee and salt.
Once water starts boiling, add rest of the ingredients.
Cook till rice is half cooked.
To check, strain one or two grains and feel it wth your tongue.
You should still feel some grain.
Switch off the flame and strain the hot water immediately.
Allow it to cool down.

Other ingredients for layering:

Chop some extra mint leaves, green chilies
Cut 4 to 5 Onions into Julians and pan fry in 2 tbsp ghee till onion turns brown.

Now starts the process of layering.

Put chicken in the lowest layer.
Sprinkle 1/3rd of the onion, mint and green chili and mix the chicken.
Spread half the rice and sprinkle 1/3rd of the onion, mint, coriander and green chili.
Spread ½ tsp ghee.
Spread the left over rice and remaining onion, mint and green chili.
Spread ½ tsp ghee again.
Cover with a plate and put a heavy weight on top of it. Or seal it with atta dough.
Put your biryani vessel on it and cook for 40-45 minutes.
Switch off flame.
You can do a quick check if chicken and rice is well cooked.
Open the lid, take a flat spatula and insert it inside the vessel from one corner and gently slide the rice to one side. If you see juices oozing out, you need to cook for 5 minutes more.
Else, your biryani is ready to be served with Raita.
I sometimes try to make it rich by adding fried Kaju or Cashew Nuts.
I added some friend cranberry as well which has a nice sweet and sour taste.
Your Summer Matka Dum Biryani is ready

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